Coconut Pound Cake Recipe
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Coconut Pound Cake

By: Lazetta Bruce  
"This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. --Lazetta Bruce, Minatare, Nebraska"

Rating: This weblink has been rated 8 times with an average star rating of 4.6 Read Reviews (8)

Rate/Review | 354 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/2 cup butter (no substitutes), softened
  • 1/2 cup shortening
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/4 cups flaked coconut
  • confectioners' sugar

Directions

  1. In a mixing bowl, cream butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; add to creamed mixture. Fold in coconut. Transfer to a greased and floured 10-in. tube pan.
  2. Bake at 325 degrees F for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
I'm still working on perfecting poundcake and I'm not quite there yet. This turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2006 by Bonnie Duarte 
Being the first to review this recipe I must say these are simple ingrediants and I didn't... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2007 by prissycat 
Mine was okay, but a little too "eggy" and not moist. It wasn't dense like most pound cakes -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Chef Carolyn 
I made this recipe this weekend for an Easter dessert and no one could get enough!! It lasts... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by Lisa 
I can't wait to bake this Thanksgiving morning! However...I'm going to substitute orange... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2007 by CHRIS 
Absolutely delicious. I used 1 cup butter instead of butter/shortening combination. I also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2009 by jlstevens 
I skipped the 6th egg and also substituted the coconut extract for more vanilla... still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by mom23boysn1girl 
Yum!!! I baked it in a bundt pan because I don't have a tube pan, but it came out just fine. I... MORE

 
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